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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 481.1
  • Total Fat: 18.2 g
  • Cholesterol: 95.9 mg
  • Sodium: 602.9 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 6.5 g
  • Protein: 33.6 g

View full nutritional breakdown of Catfish with pineapple, mango, and corn salsa with chipotle aioli calories by ingredient
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Catfish with pineapple, mango, and corn salsa with chipotle aioli

Submitted by: THURNAUER

Introduction

Recipe sounds like more work than it is. It tastes very fresh. It is hard to calculate the calories b/c I make a batch of the aioli and salsa and only use a little bit. This is would also be lower fat by using a leaner fish like Tilapia. Recipe sounds like more work than it is. It tastes very fresh. It is hard to calculate the calories b/c I make a batch of the aioli and salsa and only use a little bit. This is would also be lower fat by using a leaner fish like Tilapia.
Number of Servings: 8

Ingredients

    For fish:
    (8) 5oz pieces of tilapia or catfish
    1.5 tsp cumin
    1.5 tsp groung coriander
    1 tsp salt
    1 tsp oregano
    1/4 - 1/2 tsp red pepper
    1 tsp ground black pepper

    For Chipotle Aioli (I usually make one cup of this and keep it for a while, but this is for just 8 tablespoons worth)
    8 tbsp light mayo
    2 tsp fresh squeezed lemon juice
    2 tsp sherry wine vinegar
    1 tsp coarse ground mustard
    1 tsp chipotle pepper in adobo sauce, diced

    For Salsa:
    1/2 mango chopped
    1/2+ cup pineapple chopped
    (1) 11oz.sweet corn, drained
    1.5 tbsp chopped cilantro
    juice of one lime
    1/2 jalapeno pepper, seeded and diced
    dash of salt

    Garnish:
    1/2 cup thinly sliced red onion
    juice of one lemon

    1 cup uncooked whole grain long rice.

Directions

Cook rice per rice instructions.

To make the salsa:
Mix all ingredients and let stand for flavors to blend

To make chipotle aioli:
Mix ingredients and refrigerate. I like to make a good size batch of this stuff and put it in a squeeze bottle

To make the onions (optional):
slice the onion and let stand in a bowl of lemon juice

To cook the fish:
sprinkle spices on fish and fry in a non-stick pan, preferably a grill pan. Also would be very good on the grill. Cook until firm.

You can make the salsa, Aioli, and onions in advance and keep refrigerated.

Number of Servings: 8

Recipe submitted by SparkPeople user THURNAUER.






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